SERVSAFE MANAGER CHAPTER 6: THE FLOW OF FOOD:

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SERVSAFE MANAGER CHAPTER 6: THE FLOW OF FOOD:

PREPARATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the required minimum internal cooking temperature for ground turkey?A 135F 15 sec B 145F 15 sec

• 155F 15 sec
• 165F 15 sec

Answer:

• 165F 15 sec

Question 2: A safe way to cool a stockpot of meat sauce is to put it into a

• cooler
• freezer
• sink of ice water
• cold holding unit

Answer:

• sink of ice water

Question 3: What is the required internal cooking temperature for ground-beef burger?

Answer:

155 F for 15 sec Question 4: What is the required internal cooking temperature for scrambled shell eggs that will be hot held?

Answer:

155 F for 15 sec Question 5: A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

• cross contamination
• poor personal hygiene
• time temperature abuse
• poor cleaning and sanitizing

Answer:

• time temperature abuse

Question 6: What is the required internal cooking temperature for stuffing made with oysters?

Answer:

165 F for 15 sec Question 7: when partially cooking food for later service, what is the maximum amount of time that food can be heated during the initial cooking step?

• 60 min
• 70 min
• 80 min
• 90 min

Answer:

• 60 min

Question 8: When cooling TCS food, the temperature must go from 135 F to 70 F in

• 2 hr
• 4 hr
• 6 hr
• 8 hr

Answer:

• 2 hr

Question 9: Why must prep tables be cleaned and sanitized between uses?

• to make space to work safely
• to prevent cross-contamination
• to reduce toxic metal poisoning
• to avoid time-temperature abuse

Answer:

• to prevent cross-contamination

Question 10: What is the required internal cooking temperature for catfish fillets?

Answer:

145 F 15 sec Question 11: To protect ice:

• store ice scoops inside of the ice bin
• store ice scoops outside of the machine in a clean, protected location

Answer:

• store ice scoops outside of the machine in a clean, protected location

Question 12: What is the required internal cooking temperature for pork roast?

Answer:

145 F for 4 min

Question 13: Which food item should not be served to high-risk populations?

• vegetable stir-fry
• grilled salmon
• roasted chicken
• raw oysters

Answer:

• raw oysters

Question 14: To what temperature must soup that contains cooked beef be reheated for hot holding?

• 135 F 15 sec
• 145F 15 sec
• 155 F 15 sec
• 165 F 15 sec

Answer:

• 165 F 15 sec

Question 15: What is the maximum water temperature allowed when thawing food under running water?

A. 41 F

B. 60 F

C. 70 F

D. 135 F

Answer:

C. 70F